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Love & Best Dishes: Chicken 2 Ways | Chicken Parmesan Recipe & Southern Fried Chicken Recipe
Apr 12, 2026
Chicken 2 Ways | Chicken Parmesan Recipe & Southern Fried Chicken Recipe - If you want chicken recipes for dinner, Paula's sharing her best chicken parmesan recipe along with how to fry chicken!
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Chicken Parmesan Recipe: https://www.pauladeen.com/recipe/chicken-parmesan/
Southern Fried Chicken Recipe: https://www.pauladeen.com/recipe/grandmother-pauls-fried-chicken/
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0:00
- I've been really into Italian food today.
0:04
This is one of Michael's favorite dishes
0:07
when we go to an Italian restaurant,
0:10
and it's so easy to make at home.
0:15
I want you to look.
0:17
These are eggs from our coop.
0:22
The yolks are so bright in color
0:28
that it changes the color of my dishes.
0:32
I made chicken salad last night
0:36
and I had boiled my eggs
0:37
and it turned our chicken salad yellow.
0:40
That's how potent these chickens are.
0:44
(laughing)
0:45
All right.
0:47
Chicken parmesan.
0:48
All right, now, here's the deal.
0:52
I'm gonna cook four chicken breast
0:54
and it's up to you, do you choose to beat it?
1:00
Personally, I like mine beaten down some
1:03
and it tenderizes it.
1:05
Or you can leave it like this.
1:07
So I'm gonna leave it like this
1:12
and I'm gonna make me a mixture of my bright eggs,
1:19
about a half a teaspoon of salt
1:25
and a good tablespoon of fresh grated garlic
1:31
and dried parsley.
1:37
And those are big breasts.
1:39
I hope this'll...
1:43
I hope this will cover our breast.
1:46
So I'm gonna put them in our Ziploc bag.
1:51
Ooh, I want to beat it so bad.
1:53
(laughing)
1:57
And we're gonna let this marinate those breasts.
2:03
You all right?
2:04
- [Speaker Two] (indistinct).
2:05
- Broom Hilda over there?
2:06
- [Speaker Two] I think so.
2:07
- Did you drop the set out of your ring?
2:09
- [Speaker Two] (indistinct).
2:13
- All right, I'm gonna put about half of that
2:17
on top of those two.
2:19
I bet you that breast weighs a pound.
2:22
This would feed eight people easy, easy, easy.
2:29
In fact, I may have to have another egg
2:33
to just cover this chicken.
2:37
Maybe not, maybe not.
2:44
But I am gonna make sure I get all of that out of there.
2:49
All right, now that was salt, parsley and two eggs.
2:56
And I think I'm gonna just sprinkle this
3:00
with a little Italian seasoning.
3:11
Yeah, it's Italian seasoning.
3:13
I couldn't see it.
3:15
Okay, I am not gonna let the air out of this.
3:17
I'm going to just clothe it. (buzzing sound)
3:27
I'm going to toss, toss, toss.
3:29
It's gonna cover all the chicken.
3:34
See?
3:36
For about 15 to 20 minutes, however long you have.
3:40
And you'll want to do this, you know,
3:44
every five minutes maybe
3:48
to just make sure it all gets around good in your chicken.
3:52
While I'm waiting on our chicken to marinate,
3:56
last night, Michael, I had cut up chicken
4:00
and he put it on the grill and smoked it
4:03
and it was so delicious.
4:05
But he said, now listen, I'm gonna save some of these,
4:08
the legs and the wings out
4:13
and maybe if you'll just fry those.
4:15
So I said I'll do it.
4:18
So last night I put it in my hot sauce and...
4:30
Oh, I thought that was a feather but it's not.
4:32
I put it in my hot sauce with an egg
4:36
and a little bit of water.
4:38
So it has set all night long in that.
4:43
And I've got my pot getting hot.
4:48
I wish I had some...
4:49
Oh, I do.
4:51
I like frying my chicken in used grease.
4:55
So I'm going to take my legs out and toss them first
5:02
because they're gonna take longer to cook than our wings.
5:06
Remember, dark meat takes a lot longer to cook
5:10
versus white meat.
5:12
All right, we are back to our chicken parmesan.
5:15
And I was telling y'all about me having
5:21
some leftover pieces of chicken
5:23
that Michael cooked last night.
5:26
Now, where did I put my chicken?
5:29
Oh, right here on this plate.
5:31
Blind baby. (laughing)
5:35
Now I'm doing two things at one time, y'all,
5:40
and I used to be able to multitask
5:43
but I can't multitask like I used to,
5:45
so y'all might need to help me.
5:47
Help me, remind me.
5:50
That would be you, Eddie and Theresa.
5:53
All right, I'm heating up this all but these chicken breast,
5:58
and before I put those in the hot pot,
6:02
I'm gonna be using my panco.
6:08
And in order for your panco to stick,
6:12
you have to add flour to it.
6:14
You just have to.
6:15
And it calls for seasoned panco, which I didn't have,
6:20
so I'm just gonna put a little Italian seasoning in it.
6:26
Then I want to toss this together real good,
6:29
and I may have to come back and you know, fix another thing
6:33
because those breasts are so big, so big.
6:39
So I think I'll go ahead
6:40
and just add a little bit more panco right now.
6:44
All right, now let me step over here
6:45
and see what our oil's at.
6:50
Okay, it's at 340, which is pretty close.
6:59
I'm gonna go ahead and put in our chicken legs
7:04
because remember what I said about dark meat taking longer.
7:09
So we're gonna let that get a little jump.
7:13
All right, now I'm gonna go ahead and add these wings.
7:17
(sizzling sound)
7:20
The legs got a little start.
7:26
And it's gonna make a pan full of chicken.
7:29
So I'm gonna say that this has been very,
7:34
very close to 15 minutes.
7:37
So in goes our chicken breast.
7:48
I hear something popping over there in that chicken pan.
7:52
I'm so glad it worked out
7:54
because y'all are getting a two for today.
7:58
Two recipes in one video.
8:04
All right, this pot is about at 340,
8:08
just like our fried chicken grease.
8:13
And we're gonna cook these like five minutes per side
8:17
because remember, it is going in the oven
8:22
and it's gonna cook some more.
8:24
All right, I think it's been about five minutes
8:28
on the chicken breast here.
8:30
This mammoth chicken breast.
8:35
Looks pretty, doesn't it?
8:42
So another five minutes on this side.
8:46
So while I'm waiting for that to cook,
8:48
I'm gonna come over here and take my marinara
8:50
and I'm using a 32 ounce jar of my favorite marinara.
9:02
You know, years ago I wish I could go back and find the show
9:09
because I still have all my shows.
9:14
But one of the owners of Rao's from New York
9:17
came and did a show with me,
9:19
and I swear to Peter, he made the best marinara,
9:27
homemade marinara I've ever eaten.
9:29
And I mean he did it so quick.
9:33
So quick.
9:36
All right, so that pan is ready for my mammoth breast.
9:43
Yum.
9:46
All right, so I'm going to bring my bowl over here.
9:57
Might just want to let it brown a little bit more.
10:01
I know it's done, but I like it nice and brown.
10:07
Look at that beautiful chicken.
10:10
And so I have to tell you, I think I started
10:13
trying to tell y'all a minute ago and got sidetracked.
10:17
We wound up the site making the hard decision
10:19
to close the lady and sons here at the end of August,
10:24
and it was a very heartfelt, hard decision.
10:27
And I am not lying to you,
10:30
I miss going down there to Jamie's chicken box
10:35
and getting my chicken,
10:38
because I have to wait until I'm out on the road,
10:42
now this and the other restaurant
10:50
because nobody fries chicken like the lady and sons
10:56
and Paula Deen's family kitchen, just nobody.
11:04
- (indistinct) chicken.
11:05
- Oh, look at that.
11:06
Look who's just in time.
11:07
He can tell just as good when I'm up to something.
11:12
So our chicken breasts are done, I think,
11:18
but there again, I want them
11:19
to just brown a little bit more.
11:22
- [Michael] I got to go to work.
11:23
- No, I thought you said you weren't going till tonight.
11:28
You want a piece of chicken before you go?
11:29
You want to get you a piece of bread
11:31
and have a handle sandwich?
11:34
- No, I don't get that.
11:36
- You don't get it?
11:36
- [Michael] No.
11:38
- Well, you'd get it if you worked in a restaurant
11:40
and you was starving and you didn't have time
11:42
to fix a plate.
11:45
- See, this has got a handle on it already.
11:47
- I know. - See.
11:48
- Oh, tell me what you think.
11:56
- That aint bad.
11:58
- Why don't you go to work?
12:02
- No, you do pretty good.
12:05
- Well, as long as I did pretty good, y'all.
12:09
- Well you said I showed you how to do it.
12:12
- You ain't knowing how to fry no chicken.
12:15
I can't believe your nose is not like a foot long
12:20
from telling all your stories.
12:24
- Bye, going to work.
12:25
- I think they'd actually call him (indistinct).
12:27
I need to go down there and help show you how to do it.
12:30
- Well yeah.
12:33
- Since you share with me so much.
12:39
- [Michael] You what?
12:40
- [Paula] Since you share so much with me,
12:42
you teach me so much.
12:51
All right, just for giggles
12:57
I'm gonna see what my thermometer says.
13:05
What'd you just say?
13:08
Did I hear you say mmm?
13:10
- [Michael] Yes you did.
13:11
- It's pretty good.
13:13
I'm so glad.
13:20
I actually heard a mmm-mmm-mmm.
13:24
He wouldn't admit to y'all for nothing
13:27
that that's not the best fried chicken
13:29
he's ever put in his mouth.
13:30
Not for nothing.
13:34
- [Michael] It's definitely in the top 10.
13:35
- Huh?
13:36
- [Michael] It's definitely in my top 10.
13:39
- I don't hear what you're saying, but I don't care.
13:43
I don't care what he's saying.
13:50
Okay, so here we go.
13:56
It wasn't quite 165, it was just below that,
14:00
but remember, we're gonna be cooking it more in the oven.
14:15
I'm gonna let that one stay in there for a minute.
14:17
This is the smallest breast of all.
14:21
There we go.
14:22
Doesn't that look pretty?
14:31
Don't do what I'm doing because it's dangerous.
14:35
If I slipped, I would be bad burned.
14:38
So don't do it.
14:41
Don't do it, y'all. (laughing)
14:43
I love using the sliced mozzarella,
14:47
so I'm gonna put two slices of fresh sliced mozzarella.
14:52
- [Michael] That was delicious.
14:53
- [Paula] Well, thank you Michael.
14:56
You're so kind and generous to say that.
15:03
I see you making a face at me.
15:08
Okay.
15:10
All right, I'm gonna just top my whole dish
15:15
with grated Parmesan cheese,
15:19
and I'm gonna put this in the oven
15:21
and bake it for 15 more minutes,
15:24
so I'll know that it's good and done.
15:28
This looks so delicious and it's bubbling.
15:33
And I said, look at it, it looks like two fried eggs
15:38
on top of the chicken breast, doesn't it?
15:51
And I'm gonna put it mainly just on the breast.
16:01
And I'm gonna serve this tonight on angel hair pasta
16:07
because I do love angel hair.
16:10
Love it.
16:12
I could eat angel hair, just a bowl of that butter.
16:15
So good.
16:22
Look at this wonderful Parmesan chickens.
16:25
You see it bubbling.
16:27
It was bubbling hard when I took it out a second ago
16:30
and it's still bubbling some and it looks like heavenly.
16:37
Like heavenly.
16:40
I think I'm gonna serve Aunt Peggy some of this tonight.
16:44
Hopefully she'll eat it.
16:46
Hopefully.
16:49
She's gotten picky in her old age,
16:54
but I'm gonna just slip in here
16:58
and take a little bite of the end piece.
17:06
But I'm not gonna be able to taste this.
17:10
It'll tear my mouth up.
17:15
(laughing)
17:16
Look at the steam coming off, y'all.
17:21
I'd be a glutton for punishment.
17:23
Still smoking.
17:27
Y'all, trust me, this is so good.
17:30
And you can't go wrong with that sauce.
17:38
(laughing)
17:46
I'm chicken.
17:49
Ooh, that sauce is delicious.
17:52
And I love the eggy look to that.
17:57
The two over medium eggs.
18:02
How about if I let this cool and I'll get back to y'all?
18:05
(laughing)
18:06
(indistinct) tastes like, how about that?
18:11
Mm, the crunch.
18:16
Do you hear it?
18:20
Can you hear the crunch?
18:22
I adore Panco.
18:24
I just adore it.
18:34
That's just good.
18:39
Just slap good, y'all.
18:43
Love and best dishes to y'all.
18:45
Y'all come back now, you hear?
18:47
And don't forget to hit subscribe, please.
18:50
Doesn't cost a thing.
18:55
Hey, y'all, it's Paula Deen.
18:57
Now, if you enjoyed this video, be sure to like it
19:01
and click the subscribe button as well as the notification
19:04
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19:08
Love and Best Dishes Y'all.
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